Sprinkle chicken with salt and pepper, and cook in 1/8-inch hot oil (375°) until lightly brown. Place chicken in a large Dutch oven; add water and butter. Cook, covered, over medium heat for 40 minutes or until tender.
Remove chicken to serving platter; reserve pan drippings. Combine flour and 1/4 cup water; stir until smooth. Pour flour mixture into pan drippings; cook, stirring constantly, until thickened and bubbly. Serve gravy with chicken and Baked Rice.
Oxmoor House Homestyle Recipes
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